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Asparagus no butabara maki（アスパラの豚バラ巻き）
butabara ＝ pork belly maki = wrap
Asparagus is wrapped in pork belly and grilled. It requires few ingredients and steps, and is a versatile dish that can be used for breakfast, lunch, or dinner.
Asparagus is in season from April to June. The aroma and texture of fresh asparagus cannot be found in other vegetables.
It goes without saying that pork belly with its juicy fat is delicious.
To bring out the full flavor, season with only salt and pepper. A little lemon is squeezed to add a fresh feeling.
What kind of food is asparagus?
There are two types of asparagus: green asparagus, which grows in the sunlight, and white asparagus, which grows underground.
Although they grow in different environments, they are the same species. To classify them more precisely, green asparagus is a green and yellow vegetable and contains more vitamins than white asparagus.
Many Japanese people eat asparagus boiled and dipped in mayonnaise.
However, since vitamin C and rutin are water-soluble nutrients, they can be consumed more efficiently by frying, grilling, steaming, etc. rather than boiling. It is sensitive to heat, so keep the heating time short.
It is said that those with tightly packed tips are more nutritious and tastier than those with fluffy, brush-like tips.
Nutrients such as aspartic acid and rutin are contained in large amounts in the tips of the ears.
Asparagus takes a long time to harvest when grown from seed, as much as three years, but once it is ready to harvest, it can be harvested every year for nearly ten years.
However, it is a relatively expensive vegetable because it is not easy to grow and requires manpower and time.
Nutrients in Asparagus
Aspartic acid, a type of amino acid, was discovered in asparagus. Aspartic acid was the first amino acid to be discovered. Since then, other amino acids such as cysteine, glycine, and leucine have been discovered.
Aspartic acid is found in large amounts in beans, seafood, and meat.
Although aspartic acid is a non-essential amino acid, it contributes to energy production in the ATP cycle and urea production in the urinary tract.
Therefore, it is useful for improving metabolism, recovering from fatigue, and excreting toxins. Asparagus also contains rutin (vitamin P) and vitamin C, and is a food that is expected to have health benefits such as antioxidant properties and improving blood flow.
In China, it is also used as a medicine.
NUTRITION FACTS
381kcal Protein 12.5g Fat 30.7g Carb 5.6g Salt Equivalent 1.1g
INGREDIENTS
You can also use bacon or sliced pork loin, but bacon is easy to peel and sliced pork loin is a little less fatty and less satisfying, so I think pork belly is the best choice.
- pork belly slices 25g x 3
- asparagus 20g x 3 pieces
- sesame oil 4g
- sake 50g
- salt 1g
- pepper appropriate amount
COOKING INSTRUCTIONS
Asparagus is tough and fibrous near the root, so if you prepare it properly before cooking, it will taste even better.
①Cut off about 1.5cm from the base of the asparagus.
②Use a peeler to thinly peel the skin from the bottom half of the asparagus.
③Wrap the asparagus in the pork belly.
If the pork belly is not wrapped properly it will come off, so wrap it while pulling it gently to ensure there are no gaps.
④Heat sesame oil in a frying pan and place the end of the roll face down.
⑤Cook while turning occasionally. When the meat is cooked through, add sake and cover.
⑥Once the water has evaporated, season with salt and pepper.
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